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Potato Doughnuts Recipe

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★★★★★

4.6 from 68 reviews

These Potato Doughnuts are a delightful twist on the classic treat, featuring a tender, fluffy texture thanks to the addition of russet potatoes. Browned butter adds a rich, nutty flavor, while a mix of milk and cultured buttermilk keeps the dough soft and moist. Fried to golden perfection and dusted with powdered or cinnamon sugar, these doughnuts are perfect for a comforting breakfast or snack.

Ingredients

Scale

Doughnuts

  • 1.4 ounces (40 g; about 3 tablespoons) unsalted butter
  • 12 ounces russet potatoes (340 g; about 2 medium potatoes), peeled and cut into 1-inch cubes
  • 12.5 ounces all-purpose flour (355 g; about 2 3/4 cups), such as Gold Medal
  • 2 teaspoons (8 g) baking powder
  • 1 teaspoon (4 g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 4.6 ounces (130 g; 2/3 cup) sugar
  • 2 large eggs (3 1/2 ounces; 100 g)
  • 2 ounces (55 g; 1/4 cup) whole milk
  • 2 ounces (55 g; 1/4 cup) cultured lowfat buttermilk, well-shaken
  • 1 1/2 teaspoons (7 g) vanilla extract

For Frying and Finishing

  • Powdered sugar or cinnamon sugar, for dusting
  • 2 quarts (1.9 L) refined coconut oil, such as Nutiva, for frying

Instructions

  1. Brown Butter: In a small stainless-steel saucier or saucepan, melt butter over medium-low heat. Increase heat to medium and bring to a simmer. Cook, stirring frequently with a heat-resistant spatula, scraping up brown bits that form on bottom, until foaming subsides and butter is golden and milk solids are chestnut brown, about 3 minutes. Transfer to a large heatproof bowl; set aside.
  2. Prepare Potatoes: Place potatoes in a medium bowl and cover with cool water. Swish potatoes with your hands until water turns cloudy, about 30 seconds, then drain and repeat rinsing and draining until water runs clear. Transfer drained potatoes to a 3-quart saucepan and add enough cold water to just submerge them. Bring to a boil over high heat, then reduce heat to a simmer. Cook until potatoes are tender and easily pierced, about 10 minutes. Drain and rinse under hot water for 30 seconds to remove excess starch.
  3. Dry Potatoes: Return potatoes to the empty saucepan. Set over low heat and cook, shaking constantly, until surface moisture evaporates, about 1 minute.
  4. Rice Potatoes and Cool: Pass potatoes through a ricer or food mill onto a rimmed baking sheet, spreading evenly. Allow to cool slightly.
  5. Mix Dry Ingredients: Line a rimmed baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder, salt, baking soda, and nutmeg until well combined, about 1 minute.
  6. Mix Wet Ingredients: Add sugar and eggs to the cooled browned butter. Whisk until smooth, fluffy, and light in color, about 1 minute. Whisk in milk, buttermilk, vanilla extract, and 5 ounces (140 g; 1 lightly packed cup) of the riced potatoes until well combined. Reserve remaining potatoes for another use.
  7. Combine Dough: Add flour mixture to the potato mixture. Stir with a flexible spatula until no dry flour remains and a soft, slightly sticky, shaggy dough forms, about 1 minute.
  8. Knead Dough: Turn dough out onto a floured surface and knead with floured hands until mostly smooth and no longer sticky, about 45 seconds. Add flour as needed to prevent sticking.
  9. Roll and Cut Doughnuts: Lightly dust work surface with flour. Roll out dough to 1/2-inch thickness. Using a 3-inch round cutter, cut out doughnuts, dipping cutter in flour to prevent sticking. Transfer to prepared baking sheet. Use a 1-inch round cutter to cut out centers, forming rings. Re-roll scraps and repeat cutting; discard any remaining dough.
  10. Prepare for Frying: Set a fine-mesh strainer with powdered sugar over a bowl, or fill a shallow bowl with cinnamon sugar. Place a wire rack over a rimmed baking sheet lined with a double layer of paper towels. Heat oil in a large Dutch oven to 365°F (185°C).
  11. Fry Doughnuts: Working in batches of 4, carefully add doughnuts to hot oil, dropping them from close to oil surface to avoid splashing. Fry until golden brown on all sides, about 2 minutes, flipping halfway through. Transfer to wire rack to drain.
  12. Repeat Frying: Return oil to 365°F (185°C) as needed and continue frying remaining doughnuts in batches of 4.
  13. Finish and Serve: Once doughnuts are cool enough to handle, dust with powdered sugar or toss in cinnamon sugar to coat evenly. Serve immediately and enjoy.

Notes

  • Rinsing potatoes removes excess starch, resulting in lighter doughnuts.
  • Brown butter adds a rich, nutty flavor not typically found in traditional doughnuts.
  • Use a light dusting of flour during rolling and cutting to prevent sticking without toughening the dough.
  • Maintain oil temperature at 365°F for even frying and to avoid greasy doughnuts.
  • These doughnuts are best enjoyed fresh on the day they are made.
  • Leftover riced potatoes can be used for mashed potatoes or another recipe.

Keywords: potato doughnuts, fried doughnuts, brown butter doughnuts, homemade doughnuts, sweet potato doughnuts

Find it online: https://flavorsbymaya.com/potato-doughnuts-recipe/